Beyond the Marbling

Ep 8. A Taste of Irish Excellence: Ridgeway Wagyu

In this episode, we head to a lush place known as the Garden of Ireland. It's under an hour away from Dublin, and it's a place famed for its woodlands and scenery, nature trails, beaches, and ancient ruins. But it's also home to the only farm in all of Ireland, raising Wagyu cattle on a diet of something that others might enjoy with some cheese and crackers, or perhaps in a dirty martini. Today, his olive fed Wagyu cattle are enjoyed in Michelin starred restaurants across Europe. 

Ep 7. Data is king for Irongate Wagyu

Irongate Wagyu is known across the globe for producing some of the most complete and high performing Wagyu animals. Peter and Lachy Gilmour discuss their family’s journey in Wagyu breeding, emphasising the importance of attention to detail, data use, and genetic improvements. Peter reflects on starting their herd with support from industry leaders, learning about Japanese Wagyu techniques, and scaling their operations using artificial insemination and embryo transfer. Lachy highlights his background in sailing and how he leveraged data in farming, seeing parallels between both industries. Both stress the importance of small improvements, like AI rates and calf survival, in maximizing business outcomes, and they appreciate initiatives like the Australian Wagyu Fellowship for advancing the breed’s future.

Ep 6. Does red meat cause cancer?

Dr Anneline Padayachee is a master of mastication, a specialist in sustenance, and an oracle of oral consumption. From baby formula to bread and beef, she's an advocate for accurate information. And she's in red hot demand across the red meat industry because she's an accessible authority dealing with the myths, the misconceptions and the missed opportunities that could affect our industries. In this episode, we dive into the complexities of nutrition when it comes to red meat and why its not all it might seem. 

Ep 5. It's a family thing: Trent Bridge Wagyu

Charlie Perry of Trent Bridge Wagyu said being a big fat people pleaser and not being able to make everyone happy resulted in their family holding the largest public offering of Wagyu bulls anywhere in the world. With record averages and 100% clearances, Lyndsey took the chance to catch up with Charlie and find out what makes Trent Bridge so successful. Charlie pin points their success largely to his family and the relationships they have built over many years. As an industry Charlie believes our biggest headwind will come by being able to manage massive fluctuations in supply, to stabilise the industry for all.

Ep 4. The Wagyu Wizard of Manhattan

Lifelong entrepreneur Dave Dreiling of Booth Creek Wagyu, Manhattan (KA) entered the Wagyu beef industry four years ago. Initially starting out in apparel, gyms, and restaurants, self-taught Dreiling's business acumen – and the sale of a family herd – led to the creation of his vertically integrated Wagyu operation. He has now expanded to eight hundred Fullblood Wagyu cows and Booth Creek Wagyu spans breeding, feeding, and processing, emphasising high-end genetics and specialised feeding techniques. The operation includes the Wagyu Feeders feedlot and state inspected slaughterhouse Meatworks of Kansas, ensuring control over every production stage from genetics to retail, including a meat grading grid of their own design.

Ep 3. Wagyu at very top end of eating quality

Dr Alex Ball has significantly contributed to the Australian red meat industry for over 25 years, working with various organizations like Meat and Livestock Australia, Sheep CRC, and more. Dr Ball shares his valuable insights on the key breed characteristics of Wagyu including what makes it tastes so good, meat grading systems around the world and what they mean for consumers and producers alike, as well as his time and efforts spent as Chief Steward of the AWA Wagyu Branded Beef Competition – a competition renowned for its scientific rigour in judging the world’s best Wagyu. 

Ep 2. Green shoots appear in tightening global markets

Renowned agri-forecaster Simon Quilty has produced market intelligence for the meat and livestock sector for over 35 years, racking up experience with several major Australian companies before joining Global AgriTrends. After receiving the Churchill Fellowship in 2022, Quilty took a break from travelling the world to synthesise vast amounts of data into a language farmers can act upon.

In this second episode of Beyond the Marbling, Quilty divulges why he sees the next two years as critical for Australian Wagyu production and the importance of global economic factors and competition in shaping market dynamics.

Ep 1. Wagyu is here to stay across the globe

This first episode of Beyond the Marbling, a new podcast from the Australian Wagyu Association, explores the history, evolution, and future of Wagyu cattle in Australia with insights from AWA President Laird Morgan and its CEO Dr. Matt McDonagh.